fishwife anchovies caesar salad

it feels a bit cringey to call a timeless pantry staple like tinned fish a wellness trend, but when you stumble upon well-styled boxes of sardines and squid at cafes and gift shops across the city, you can’t ignore that something’s up.

We’ve been talking about the benefits of tinned fish for years now (read: Here’s Why So Many Health Pros Are Eating Sardines Everyday), but brands like Fishwife have taken things to the next level.

You can read more on our tinned fish obsession throughout the site, but TL;DR, smaller fish are further down the food chain, meaning a reduced risk in heavy metals and radiation. Small fish like anchovies are incredibly high in protein and omega 3 fatty acids — just be sure they are wild-caught and packed in extra virgin oils.

This irresistible Caesar salad recipe comes to us from Fishwife and private chef, food writer, and recipe developer  Sarah Tane

Classic Caesar Salad with Anchovy Breadcrumbs

classic caesar salad recipe

For the dressing:
1 large egg yolk
3-4 anchovy fillets, finely chopped, plus oil from the tin
1 garlic clove, grated
1/2 lemon, juiced
1 tsp Dijon mustard
1/3 cup vegetable oil
1/4 cup olive oil
1/2 cup freshly grated Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste

For the anchovy breadcrumbs:
3 tbsp olive oil
1/2 cup Panko breadcrumbs
5 anchovy fillets, finely chopped
1 lemon, zested

For assembly:
2-3 large heads Romaine lettuce, torn into large pieces
Freshly grated Parmesan
Freshly ground black pepper

1) Make the dressing. In a medium bowl, whisk egg yolk, chopped anchovies, grated garlic, lemon juice, and mustard.
2) Starting with one drop at a time, gradually add vegetable oil while whisking constantly. Continue to add, then add the olive oil while still whisking.
3) Add cheese and mix to combine. If the dressing is a little stiff, thin it out with some of the anchovy oil.
4) Season to taste with salt (if necessary) and pepper.
5) Make the breadcrumbs. Heat oil in a a large skillet over medium heat.
6) Add breadcrumbs and anchovies and mix to combine. Cook, stirring frequently for even browning, until golden brown and toasted, 5-6 minutes.
7) Take off the heat and add lemon zest. Mix to combine and transfer to a heat proof bowl.
8) Make the salad. In a large bowl, toss salad with dressing (start with half, then add more as needed).
9) Serve on a platter with grated Parmesan and toasted breadcrumbs. Serve immediately.

Note on leftovers: Dressing will keep in an airtight container refrigerated for up to four days. Breadcrumbs will keep in an airtight container at room temperature for two weeks.

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